Chocolate Lava Cake Recipe
Moist dark chocolate mini cake oozing with a warm chocolate lava center, served beside ice cream, in house whipped cream and fresh fruit.
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Ingredients
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Chocolate Lava Cakes
To Serve
Method
Chocolate Lava Cakes
- 1
Prep oven and molds
Preheat the oven to 220°C (425°F). Generously butter four 6-ounce (180 ml) ramekins or a muffin tin and dust the inside of each with unsweetened cocoa powder, tapping out excess. Place ramekins on a baking sheet.
- 2
Melt chocolate and butter
In a heatproof bowl set over barely simmering water (double boiler), combine the chopped dark chocolate and unsalted butter. Stir occasionally until melted and smooth, about 3–5 minutes. Remove from heat and let cool slightly (2–3 minutes).
- 3
Whisk eggs and sugar
In a separate bowl, whisk together the whole eggs, egg yolks, and granulated sugar until pale and slightly thickened, about 1–2 minutes by hand or 30–45 seconds with a whisk attachment on medium speed. The mixture should be homogenous and glossy.
- 4
Combine chocolate with eggs
Tempering: pour about one tablespoon of the warm melted chocolate into the egg-sugar mixture while whisking rapidly to temper the eggs. Then slowly pour the remaining melted chocolate into the egg mixture while stirring until fully combined and smooth.
- 5
Fold in dry ingredients
Sift the all-purpose flour and fine sea salt over the chocolate-egg mixture. Gently fold with a spatula until just combined and no dry streaks remain. Do not overmix.
- 6
Portion batter
Divide the batter evenly among the prepared ramekins—about 100–110 g (3.5–4 oz) per ramekin—filling each about three-quarters full. Smooth the tops lightly with an offset spatula.
- 7
Bake
Place the baking sheet with ramekins in the preheated oven and bake for 10–12 minutes. The edges should be set and risen; the centers should still look slightly jiggly and glossy. Exact time depends on oven and ramekin size; test one after 10 minutes.
- 8
Rest and invert
Remove ramekins from the oven and let rest for 1 minute. Run a thin knife around the inside edge of each ramekin to loosen. Place a small plate over each ramekin and invert quickly but carefully. Let sit inverted for 10–15 seconds, then lift ramekin off to release the cake. If a cake doesn't release easily, return it right-side-up and let rest 10–20 seconds more before attempting again.
To Serve
- 9
Immediately plate each lava cake beside a scoop of vanilla ice cream. Spoon approximately 15 ml (1 tbs) of house whipped cream beside the ice cream and arrange fresh berries alongside. Garnish with mint leaves and dust lightly with powdered sugar if desired.
- 10
Serve hot so the center is molten. If making ahead, bake and keep warm in a 90–100°C (195–210°F) oven for up to 10 minutes, but best served immediately from the oven.